In the spirit of learning something every day, I googled "Australian butter" and found some with this description at
Richer and creamier than American butter, it is made in the style of European plugra butter. As a result, this butter contains more butterfat and less moisture than American butter. Use this butter to make cakes rise higher, sauces smoother and richer, pastry fluffier, and when frying you will find it has a higher smoking point than regular American butter.
Not knowing what plugra butter is, I searched and found this:
QuailsBigbazza) ... I'd have thought that some slow cooking that left the meat tender enough to fall off the bones might have been the way to go. To my disappointmentThe Ultimate...
The secret of fine bakers all over America, Plugra butter was finally introduced to the rest of America's food professionals in 1989. We use six tons of it at the Zingerman's Bakehouse every year. The name means, literally, "more fat," which is exactly what it has. Made without salt, Plugra has ten percent less water than standard butter-a butterfat content of 82 percent. (Standard American butter has 80 percent.) Its mildness and consistency make it ideal for excellent baking. Taste it next to unsalted supermarket butter and you'll immediately notice the bigger flavor, nice finish, and increased richness. Writing in Fine Cooking, Molly Stevens stated, "Plugra is remarkably smooth and satiny. Its lower melting point caused it to melt immediately in our mouth. The flavor is complex and rich, with a pleasant, tangy finish."
Smokey
